Whether you're looking for a new salad or a summer-friendly light meal, Ensalada Hervida (Boiled Salad) may be what you need.
Not every dish has to be a multi-hour affair, nor every recipe has to be a culinary version of war and peace. Sometimes simple is just as good.
An Ensalada Hervida (Boiled Salad) is a simple side dish (is it technically a salad if everything is cooked beforehand?) that is commonly served with our traditional lunch meals. I, however, love it as a very light meal on itself.
Each home will have its own favorite combinations of ingredients, these are mine. Double the amount of ingredients and serve as a light meal, perhaps served with some cold cuts on the side, if you so wish. I know it’s one of to-go quick summer dishes.
This is a disaster-proof recipe. What’s easier than to boil things?
Ensalada Hervida Recipe (Boiled Salad)
- 1 large chayote (tayota)
- 1 large carrots
- 2 large potato
- 3 eggs
- 2 tablespoons of rice vinegar
- 2 tablespoon of oil
- 1/4 teaspoon of pepper (or more to taste)
- 1/2 teaspoon of salt (or more to taste)
- Boil the chayote, carrot, potatoes and eggs for 15 minutes. Add the eggs and boil for another five minutes.
- Remove from the water and let them cool down to room temperature.
- Peel and cut into in slices. Arrange on a plate.
- Mix oil, vinegar and salt and pepper to taste. Shake and serve alongside the salad.